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Cheesecakes with pistachio praline
Cheesecakes with pistachio praline
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Pistachio praline adds a sweet crunch to mini cheesecakes.
Ingredients:
  • 220g ctn Spreadable Extra Light Cream Cheese
  • 130g (1/2 cup) Cottage Cheese
  • 55g (1/4 cup) caster sugar
  • 1 egg white
  • 2 tsp finely grated lemon rind
  • 5.00 gm self-raising flour
  • 4.40 gm vanilla extract
  • 185ml (3/4 cup) light thickened cream
  • 55g (1/3 cup) pistachio kernels, coarsely chopped
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) water
Instructions:
  • Preheat your oven to 160°C. Line six 200ml-capacity muffin pans with non-stick paper cases. In a food processor, blend cream cheese, cottage cheese, and sugar until smooth. Add egg, egg white, lemon rind, flour, and vanilla, and blend until combined. Pour the mixture into the prepared pans. Bake for 20-25 minutes until pale golden and set. Allow them to cool on a wire rack.
  • To prepare the pistachio praline, line a baking tray with non-stick baking paper and spread the pistachios on it. In a saucepan, combine sugar and water over low heat until the sugar dissolves. Increase the heat to medium-high and bring it to a boil. Let it boil undisturbed for 3 minutes until it turns golden, occasionally brushing the sides of the pan with a wet pastry brush. Allow it to rest for 1-2 minutes until the bubbles subside. Carefully pour the toffee over the pistachios. Let it cool for 10 minutes to set, then break the pistachio praline into shards.
  • Whisk the cream using a balloon whisk in a large bowl until it thickens slightly.
  • Garnish the cheesecakes with a dollop of whipped cream and a sprinkling of praline.

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